Tomato and eggplant galette

Галет с домати и патладжан1 Tomato and eggplant galette

Tomato and eggplant galette
Inspired by Yoli icon smile Tomato and eggplant galette


2 cups flour
1 teaspoon salt
½ teaspoon dried oregano
1 egg
125 g butter

1 thin eggplant
2 medium tomatoes, fleshy
3-4 dried tomatoes
100 g blue cheese
1 ball of mozzarella
Dried oregano and parsley


Rinse the eggplant and cut into slices, then grill them on a nonstick skillet or grill until tender and golden. Season with salt and drizzle with olive oil. Leave to marinate covered. Meanwhile, soak the dried tomatoes in boiling water, peel and slice the fresh tomatoes. Slice the mozzarella as well.

Cream the soft butter in a bowl. Add the egg and spices. Stir until smooth consistence. Then, gradually mix in the flour. Work well with your hands and make a soft and non-sticky dough. Place it for 20 minutes in the refrigerator or use directly.

Roll out the dough on a sheet of baking paper, well floured. Arrange on it, overlapped,  slices of eggplant, tomato and mozzarella. Leave 3 cm of the outer contour without stuffing. Tip here and there chunks of dried tomatoes and cubes of blue cheese. Sprinkle with oregano and parsley (dried). Fold the edges of the dough over the filling, pinching in at equal intervals.

Bake the tomato and eggplant galette in a preheated to 180°C oven until golden brown. Serve warm, but not straight out of the oven. It’s better to let it rest on a wire rack 10 to 15 minutes.

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